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【課程介(jie)紹】

本(ben)課(ke)程(cheng)系統(tong)講授(shou)餅(bing)干、面(mian)包、蛋糕、甜點(dian)四大核心品類，精選(xuan)市場流行款式(shi)，風味與顏值兼具。由經驗豐富(fu)的烘(hong)焙師傅小(xiao)班親授(shou)，課(ke)程(cheng)內容循序漸(jian)進，確保學(xue)員在掌握經典產品的同時，能(neng)夠輕松上手操作。無論您是烘(hong)焙愛(ai)好者(zhe)，還(huan)是希望提升技能(neng)的面(mian)點(dian)師傅，本(ben)課(ke)程(cheng)都將助您快速進階。

【Course Introduction】
This course systematically covers four core categories: cookies, breads, cakes, and desserts, featuring carefully selected popular market styles that combine exceptional flavor with beautiful presentation. Taught by experienced pastry chefs in small classes, the curriculum progresses step by step, ensuring students master classic products while being able to easily replicate them. Whether you are a baking enthusiast or a pastry chef seeking to enhance your skills, this course will help you advance quickly.

【課程亮點】
產品精選：精選市場熱門款式，兼具經典與創新
實(shi)操為主：每節課獨(du)立(li)完成2-3款產品，理論與實踐結合
小班教學：每班限3人，老師全程指導，確保學習效果

【Course Highlights】
Curated Selection: Features popular market items, balancing classic techniques with innovative styles
Hands-On Focus: Complete 2-3 products independently per session, combining theory with practice
Small Class Size: Limited to 3 students per class with full instructor guidance, ensuring effective learning

【課程內容】
【Course Content】

 面包系列
Bread Series

1. 墨西哥酥皮包、檸檬芝士酥皮包
Mexican Puff Pastry Buns, Lemon Cheese Puff Pastry Buns

2. 咸蛋黃肉松吐司、培根芝士吐司
Salted Egg Yolk with Pork Floss Toast, Bacon Cheese Toast

3. 德國堿水包、栗子堿水包
German Pretzels, Chestnut Pretzels

4. 黑眼豆豆、海鹽卷
Black Eyed Peas Bread, Sea Salt Rolls

5. 可頌、丹麥肉桂卷
Croissants, Danish Cinnamon Rolls

6. 黑鉆吐司、日式大鼓
Black Diamond Toast, Japanese Drum Bread

7. 俄羅斯大列巴、木材面包
Russian Big Loaf, Wooden Bread

8. 原味法棍、可可短法棍
Original Baguette, Cocoa Short Baguette

蛋糕系(xi)列
Cake Series

9. 全蛋海綿蛋糕、斑馬戚風蛋糕
Whole Egg Sponge Cake, Zebra Chiffon Cake

10. 浮云蛋糕卷、植物手繪蛋糕卷
Floating Cloud Cake Roll, Plant Hand-Painted Cake Roll

11. 布朗尼巧克力蛋糕、巧克力熔巖蛋糕
Brownie Chocolate Cake, Chocolate Lava Cake

12. 紅絲絨蛋糕、抹茶蛋糕
Red Velvet Cake, Matcha Cake

13. 德國黑森林蛋糕
German Black Forest Cake

14. 半熟芝士、伯爵紅茶巴斯克蛋糕
Rare Baked Cheesecake, Earl Grey Basque Cheesecake

15. 巧克力古早蛋糕、巧克力夢龍卷
Chocolate Retro Cake, Chocolate Magnum Roll

16. 檸檬巴巴露亞（慕斯）、焦糖咖啡慕斯
Lemon Bavarian Cream (Mousse), Caramel Coffee Mousse

甜品系列
Dessert Series

17. 羅馬盾牌杏仁餅、南特酥餅、珍妮曲奇
Roman Shield Almond Cookies, Nantes Shortbread, Jenny Cookies

18. 巴黎布雷斯特泡芙、草莓香緹閃電泡芙
Paris-Brest Puffs, Strawberry Chantilly éclairs

19. 拿破侖千層酥、蝴蝶酥
Napoleon Mille-Feuille, Butterfly Cookies

【課程(cheng)安排】
一(yi)、共19課時，系統學習三大品類
二、每班限(xian)3人，確保教學質量
三、隨到隨學，靈活安排學習時間

【Course Schedule】

1. Total of 19 sessions, systematically covering three major categories

2. Limited to 3 students per class, ensuring teaching quality

3. Flexible scheduling—start anytime that suits you